System and Method for the Precision Wiping of Dinnerware, Flatware and Glassware

ABSTRACT

A food and beverage preparation system and method for the precision wiping of plates and glassware in restaurants and bars including one or more cylindrically shaped fiber rolls having flat ends and a sanitary dispensing means for the one or more cylindrically shaped fiber rolls. A dry use method involves removing a cylindrical shaped fiber roll from a sanitary dispenser, grasping the fiber roll in a manner conducive to precision wiping, wiping a specific area of a plate or other surface and discarding the cylindrical shaped fiber roll when done. A wet use method involves wetting or dampening the cylindrical shaped fiber rolls in specialized liquids and grasping the fiber roll in a manner conducive to precision wiping, wiping a specific area of a plate or other surface and discarding the cylindrical shaped fiber roll when done.

CROSS-REFERENCE TO RELATED APPLICATIONS

The present utility patent application claims priority benefit of the U.S. provisional application for patent Ser. No. 62/928,876 titled “A fiber roll used for foodservice staff to wipe plates and glassware before serving” filed on Oct. 31, 2019 under 35 U.S.C. 119(e). The contents of this related provisional application are incorporated herein by reference for all purposes to the extent that such subject matter is not inconsistent herewith or limiting hereof.

RELATED CO-PENDING U.S. PATENT APPLICATIONS

Not applicable.

FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT

Not applicable.

REFERENCE TO SEQUENCE LISTING, A TABLE, OR A COMPUTER LISTING APPENDIX

Not applicable.

COPYRIGHT NOTICE

A portion of the disclosure of this patent document contains material that is subject to copyright protection. The copyright owner has no objection to the facsimile reproduction by anyone of the patent document or patent disclosure as it appears in the Patent and Trademark Office, patent file or records, but otherwise reserves all copyright rights whatsoever.

BACKGROUND OF THE INVENTION 1. Field of the Invention

The invention relates generally to the field of food preparation and presentation. More specifically, the present invention relates to a system and method for the precision wiping of dinnerware, flatware, and glassware.

2. Description of the Related Art

The restaurant industry is a multi-billion-dollar industry with over a million restaurants operating in the United States. From small, family-owned bistros to large, corporate franchises, restaurants are in direct competition with one another for the business of patrons. In such a competitive industry, restaurants need every advantage they can obtain to prepare better food, provide better service, and offer their services at a lower cost.

Food presentation is the art of modifying, processing, arranging, or decorating a prepared meal to enhance its aesthetic appearance. The visual appearance of any given dish matters to chefs and patrons alike. Customers appreciate a meal that has been arranged and served correctly. Meal appearances showcase a restaurant's overall standards and attention to detail. Put simply, food that is plated and presented well is more attractive to customers and distinguishes a great meal from an ordinary meal.

In today's world of social media, food presentation has become a major factor in how restaurants and other hospitality industries function. In addition to restaurant critics, social media influencers and food bloggers share photos of a restaurant's food and food presentation techniques, and such pictures are a critical factor in a restaurant's overall success. Even in restaurants not traditionally known for their presentation techniques, it has become necessary to know a few basic tricks in order to leave a lasting impression.

One of the most basic techniques for good food presentation involves the wiping of plates or bowls of food. By simply wiping off splatter spots or juices or misplaced food, an ordinary dish can take on the appearance of one prepared at a high-end, gourmet restaurant. Moreover, restaurant patrons are far more likely to remember a sloppily prepared plate with blemishes than the meal itself.

Existing systems and methods for wiping dinnerware, flatware and glassware often includes the use of linen napkins, kitchen towels or paper towels. Using such materials to clean small imperfections on food plates is clumsy and can pose considerable risk of cross contamination of both the food and the dinnerware. Other systems and methods involve the folding and cutting of paper napkins or towels. And though suitable for precision wiping of plates and other dinnerware, folding, and cutting napkins to clean a food dish takes time that chefs and food servers often do not have.

Presently, there exists a need for an improved system and method for the precision wiping of dinnerware, flatware and glassware. Such a system and method must be highly absorbent, abrasive enough to wipe away grease and other food stains on dishware, and ergonomic in its design. Such a system and method should also be able to empower restaurant personnel to provide clean and visually stimulating dishes to customers. Additionally, such as system and method must be conducive to meeting and exceeding current health and safety standards. Finally, such a system and method should be reasonably priced and easy to implement in a restaurant or other hospitality industry setting.

SUMMARY

The invention is directed to an improved system and method for the precision wiping of dinnerware, flatware and glassware. The system and method can be readily implemented in numerous hospitality industry settings such as, but not limited to, restaurants, bars, hotels, banquet service and catering.

It is an object of the invention to provide a highly absorbent product which is abrasive enough to wipe away grease and other food stains on dishware, flatware and glassware. In embodiments of the present invention, the system and method for the precision wiping of dinnerware, flatware and glassware consists of ergonomically sized, cylindrically shaped plant fiber rolls having flat ends which have a density conducive to absorbing liquids and other particulates. The ergonomically sized, cylindrically shaped fiber rolls having flat ends also consist of a material having a coefficient of sliding friction which effectively removes melted or solidified materials from dinnerware or other restaurant utensils.

Another object of the invention is to provide a system for the precision wiping of dinnerware, flatware and glassware which remains intact and maintains its cylindrical shape when used. In embodiments of the present invention, the system and method for the precision wiping of dinnerware, flatware and glassware consists of cylindrically shaped plant fiber rolls having flat ends which have a density conducive to absorbing liquids and other particulates and a consistency which allows for each unit to remain intact when used to absorb juices, grease and other imperfections encountered when plating and presenting a dish. Each individual unit is designed and manufactured in such a way where units will not unravel or unroll when wet or soiled. In fact, each individual unit can be dampened with a liquid so as to provide an enhanced method for wiping. In contrast to the use of linen napkins, kitchen towels and standard dish towels, the system not only remains intact, but is manipulable enough so as to provide for a precision system.

It is an additional object of the invention to provide a system which is ergonomic in its design. In embodiments of the present invention, the system and method for the precision wiping of dinnerware, flatware and glassware consists of cylindrically shaped fiber rolls of a specific size and density so as to provide chefs, kitchen personnel, and other restaurant and hospitality personnel an easily graspable fiber roll that is highly absorbent and capable of providing a user a quick and easy way to prepare visually appealing food dishes and beverages.

It is a further object of the invention to empower restaurant personnel to provide clean and visually stimulating dishes to customers. In embodiments of the present invention, the system and method for the precision wiping of dinnerware, flatware and glassware is specially designed for wiping away spills, smudges, splatters, overpours, blemishes, stains and other imperfections on food dishes and beverage containers.

Additionally, such a system and method must be conducive to meeting and exceeding current health and safety standards. In embodiments of the present invention, the individual units of the system and method for the precision wiping of dinnerware, flatware and glassware are sanitized using industry leading sanitization techniques and are packaged in such a manner so as to provide a sanitary units for preparing visually appealing food dishes and beverages. Additionally, each individual unit is disposable so as to prevent the cross contamination of dishes by repeated use of existing systems and methods such as towels and napkins.

It is a paramount objective of the invention to provide a system and method that is reasonably priced and easy to implement in a restaurant or other hospitality industry setting. The system will be sold in sealed packaging that can be safely stored and easily accessed. In embodiments of the invention, each unit is made from biodegradable materials which can be discarded after each use. Furthermore, each unit is designed to be more economical to use than napkins, kitchen towels and dish towels. Finally, the system and method for the precision wiping of dinnerware, flatware and glassware can be easily implemented in the operations of restaurants, bars, catering and banquet services and other hospitality industry settings. Employees can be trained in various methods of use in a short amount of time. In sum, such a system and method can save a restaurant money over the long run while providing a more pleasant and visually appealing dining experience for their patrons.

BRIEF DESCRIPTION OF THE DRAWINGS

The invention is directed by way of example, and not by way of limitation, in the figures of the accompanying drawings and in which like reference numerals refer to similar elements and in which:

FIG. 1 is a perspective illustration of two individual units from an exemplary system for the precision wiping of dinnerware, flatware and glassware in accordance with an embodiment of the invention;

FIG. 2 is a perspective illustration of a user preparing a dish with an exemplary system for the precision wiping of dinnerware, flatware and glassware in accordance with an embodiment of the invention.

FIG. 3 is a flow diagram representing a method for food and beverage preparation and presentation involving a food and beverage preparation system for precision wiping dinnerware, flatware and glassware in restaurants, bars, catering, and banquet service comprising one or more ergonomically shaped, cylindrically shaped fiber rolls having flat ends and a sanitary dispensing means for the said one or more cylindrically shaped fiber rolls.

FIG. 4 is a flow diagram representing a method for food and beverage preparation and presentation involving a food and beverage preparation system for precision wiping dinnerware, flatware and glassware in restaurants, bars, catering, and banquet service comprising one or more ergonomically shaped, cylindrically shaped fiber rolls having flat ends and a sanitary dispensing means for the said one or more cylindrically shaped fiber rolls.

Unless otherwise indicated illustrations in the figures are not necessarily drawn to scale.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

Terminology used herein is used for the purpose of describing particular embodiments only, and is not intended to limit the scope of the present invention. It must be understood that as used herein and in the appended claims, the singular forms “a,” “an,” and “the” include the plural reference unless the context clearly dictates otherwise. For example, a reference to “an element” is a reference to one or more elements and includes all equivalents known to those skilled in the art. All conjunctions used are to be understood in the most inclusive sense possible. Thus, the word “or” should be understood as having the definition of a logical “or” rather than that of a logical “exclusive or” unless the context clearly necessitates otherwise. Language that may be construed to express approximation should be so understood unless the context clearly dictates otherwise.

Unless defined otherwise, all technical and scientific terms used herein have the same meanings as commonly understood by a person of ordinary skill in the art to which this invention belongs. Preferred methods, techniques, devices, and materials are described. But any methods, techniques, devices, or materials similar or equivalent to those described herein may be used in the practice or testing of the present invention. Structures described herein should also be understood to refer to functional equivalents of such structures.

References to “one embodiment,” “one variant,” “an embodiment,” “a variant,” “various embodiments,” “numerous variants,” etc., may indicate that the embodiment(s) of the invention so described may include particular features, structures, or characteristics. However, not every embodiment or variant necessarily includes the particular features, structures, or characteristics. Further, repeated use of the phrase “in one embodiment,” or “in an exemplary embodiment,” or “a variant,” or “another variant,” do not necessarily refer to the same embodiment although they may. A description of an embodiment with several components in communication with each other does not imply that all such components are required. On the contrary, a variety of optional components are described to illustrate the wide variety of possible embodiments and/or variants of the present invention.

As is well known to those skilled in the art, many careful considerations and compromises typically must be made when designing the optimal manufacture or commercial implementation of such a system and method for the precision wiping of dinnerware, flatware and glassware. A commercial implementation in accordance with the spirit and teachings of the invention may be configured according to the needs of the particular application, whereby any aspect(s), feature(s), function(s), result(s), component(s), approach(es), or step(s) of the teachings related to any described embodiment of the present invention may be suitably omitted, included, adapted, mixed and matched, or improved and/or optimized by those skilled in the art.

The exemplary system and method for the precision wiping of dinnerware, flatware and glassware will now be described in detail with reference to embodiments thereof as illustrated in the accompanying drawings. Unless otherwise indicated illustrations in the figures are not necessarily drawn to scale.

FIG. 1 is a perspective illustration of two individual units 100 from an exemplary system for the precision wiping of dinnerware, flatware and glassware in accordance with an embodiment of the invention. Each individual unit of the system and method for the precision wiping of dinnerware, flatware and glassware is an ergonomically sized, cylindrically shaped plant fiber roll having flat ends. Each unit has a density conducive to the absorbing of liquids and other particulates, and for providing a sufficient coefficient of sliding friction so as to effectively remove difficult imperfections such as melted or solidified material from dinnerware, flatware, glassware or other restaurant utensils.

Each unit 100 of the exemplary system for the precision wiping of dinnerware, flatware and glassware is specifically constructed for food and beverage preparation. Production of each individual unit involves the processing a plant material into individual fibers. The processed fibers are formed into sheets of flattened fibrous material having a specific density. The sheets of flattened fibrous material are then rolled into a cylindrically shaped object having a specific diameter, a specific density, and uniform consistency throughout the said cylindrically shaped fiber rolls. Such a specific diameter, specific density and uniform consistency is specifically configured for food service. Persons having skill in the art will understand that there are numerous means in which individual plant fibers can be processed from raw plant material. Furthermore, persons having skill in the art will readily appreciate that numerous means exist for processing individual plant fibers into sheets of flattened fibrous material and for rolling such processed fibrous material into cylindrically shaped objects.

In the preferred embodiment of the invention, the plant fiber used to make individual rolls is cotton. In alternative embodiments of the invention the plant fiber can be bamboo. Other embodiments of the invention may be created from sugarcane plant fibers. Fibers from the kenaf plant may also be used. Other plant fiber material which can be used include hemp, sisal, and coconut.

The cylindrically shaped fiber rolls are then treated with a non-toxic material and dried so as to create a cylindrically shaped fiber roll that retains its cylindrical shape and structural integrity when exposed to air, liquid or semisolid matter. In the preferred embodiment of the invention, the non-toxic material is a corn or potato starch and water solution. However, other non-toxic solutions may be used. Persons having skill in the art will readily appreciate that numerous non-toxic solutions can be applied to cylindrically shaped fiber rolls which will aid in maintaining such a fiber roll's consistency and overall structural integrity when used for the precision wiping of dinnerware, flatware and glassware.

After treatment with the non-toxic material, each cylindrically shaped fiber roll is cut into sections having a specific length. Additionally, each section is cut in such a way so as to provide flat ends. Persons having skill in the art will readily appreciate that there are numerous means in which to provide for individually cut and shaped cylindrical rolls.

In the preferred embodiment of the invention, the length of each individual unit is 90 millimeters in length. The diameter of each unit is 13 millimeters. Such dimensions provide for an ergonomically advantageous system for the precision wiping of dinnerware, flatware, and glassware. Furthermore, such dimensions provide for sufficient absorbency of liquids such as, but not limited to, small spills and juices from cooked steaks and other meats. In alternative embodiments of the invention, though, each individual unit can be a larger unit having longer or shorter lengths with larger or smaller diameters. For example, and not by way of limitation, larger embodiments could be used for cleaning and polishing tasks such as polishing silverware or cleaning kitchenware. Smaller embodiments could be used in conjunction with tongs or tweezers for more precise food presentation techniques.

After cutting, each section is then sanitized to food service. In the preferred embodiment of the invention, each unit is sanitized using an ethylene oxide sterilization process. In such a process, gaseous ethylene oxide is introduced to each individual unit and is allowed to permeate the entire unit. Persons having skill in the art will appreciate that ethylene oxide does not react with the fibers of each individual unit yet destroys bacteria and microorganisms which may be present. Persons having skill in the art will further understand that other sanitization or sterilization techniques such as, but not limited to, ultraviolet germicidal irradiation, gamma ray irradiation and x-ray irradiation may also be used in such a sanitization process.

The sanitized units are then bundled and packaged into a sanitary dispensing means. In the preferred embodiment of the invention, the sanitary dispensing means is a simple sealable plastic bag which is enclosed by an openable cardboard box. In the preferred embodiment, the cardboard box contains 100 units which are divided into two individually packaged bundles of 50 units. In various embodiments of the invention, sanitized units may be bundled in packets of 20, 50 or 100 units where they are then put into sealable plastic wrapping. The quantity of rolls per package can vary. Persons having skill in the art will readily appreciate that there are numerous methods to bundle and package individual units into a sanitary dispensing means. In alternative embodiments of the invention, a plastic dispenser can be used. Ultimately, the object of providing a sanitary dispensing means is to keep each individual unit sanitary for food use when needed.

FIG. 2 is a perspective illustration of a user preparing a dish with an exemplary system for the precision wiping of dinnerware, flatware and glassware in accordance with an embodiment of the invention. In this particular illustration, the user has employed a wiping technique using a length of one unit from the system. Such a technique involves gripping the length of an individual unit with the thumb and index finger and using the length of the unit to wipe up imperfections such as juices, splatters, spills and blemishes. In one embodiment of the method of use, a user has the option to use each individual unit straight from the sanitary dispensing means to wipe surfaces. Alternatively, a user has the option to apply liquid to each individual unit by dipping, pouring or spraying food safe liquids on each individual fiber roll and then wiping surfaces. It will become readily apparent to persons having skill in the art that techniques of grasping individual units from the system can be developed.

By way of example, and not limitation, units of the invention can be used dry in applications where absorbency and wicking are the primary objective, with polishing or cleaning being the secondary objective. For example, when a steak has rendered too much liquid onto a plate, and removal of the liquid is needed. In this case, the product's inherent polishing ability will still be adequate for most polishing applications.

Alternatively, units of the invention be used pre-dampened with a solution (as will be described below) in a scenario where polishing and removing of residue and streaks are the primary objective, and where wicking and absorbance are the secondary reason for use. In this case, the product's inherent wicking ability will still be adequate for removal of additional fluid.

FIG. 3 is a flow diagram representing a dry unit method for food and beverage preparation and presentation involving a food and beverage preparation system for precision wiping of dinnerware, flatware and glassware in restaurants, bars, catering, and banquet service comprising one or more ergonomically shaped, cylindrically shaped fiber rolls having flat ends and a sanitary dispensing means for the said one or more cylindrically shaped fiber rolls. Personnel can be trained to inspect and present plates of food or beverages meeting specific standards. Such a method for food and beverage preparation and presentation can readily implemented in restaurants, bars, banquet services, catering services and any other hospitality industry setting.

Such a method begins with a food and beverage service worker or user receiving an item to be inspected before serving to a patron 302. A user removes one or more cylindrically shaped fiber rolls having flat ends from the said sanitary dispensing means 304. A user then grasps and applies digital pressure to the one or more cylindrically shaped fiber rolls having flat ends in a manner conducive to precision wiping 306. A user then wipes the specific area of a plate or piece of glassware 308. When finished, a user simply discards the one or more cylindrically shaped fiber rolls 310. A user then inspects the item to determine whether such an item is ready to serve 312. If the item passes a visual inspection, the item is served 314. If the item does not pass a visual inspection, then a user can repeat the process.

FIG. 4 is a flow diagram representing a wet unit method for food and beverage preparation and presentation involving a food and beverage preparation system for precision wiping dinnerware, flatware and glassware in restaurants, bars, catering, and banquet service comprising one or more ergonomically shaped, cylindrically shaped fiber rolls having flat ends and a sanitary dispensing means for the said one or more cylindrically shaped fiber rolls.

Such a method begins with a food and beverage service worker or user receiving an item to be inspected before serving to a patron 402. A user removes one or more cylindrically shaped fiber rolls having flat ends from the said sanitary dispensing means 404. A user then applies a specific liquid mixture to the fiber roll 406. A user then grasps and applies digital pressure to the liquid dampened cylindrically shaped fiber rolls having flat ends in a manner conducive to precision wiping 408. A user then wipes the specific area of a plate or piece of glassware 410. When finished, a user simply discards the one or more cylindrically shaped fiber rolls 412. A user then inspects the item to determine whether such an item is ready to serve 414. If the item passes a visual inspection, the item is served 416. If the item does not pass a visual inspection, then a user can repeat the process.

Persons having skill in the art will understand that different liquid mixtures may be used in applying a specific liquid to a fiber roll as referenced in step 406. The application of a liquid to a fiber roll enables chefs and other personnel to dissolve imperfections and then wipe them away. In one embodiment of this method of use, the liquid mixture can be water. In another embodiment of the method of use, the liquid mixture can be an ascorbic acid mixture such as, but not limited to, a mixture of lemon juice and water. In another embodiment of the method of use, the liquid mixture can be an acetic acid mixture such as, but not limited to, vinegar and water. In another embodiment of the invention, the mixture could be an ethanol mixture such as, but not limited to, using distilled spirits like vodka. Persons having skill in the art will readily appreciate that such liquid mixtures are readily available in most kitchens and other hospitality industry settings.

It is to be understood that different methods can be applied using units of the invention. Persons having skill in the culinary arts will appreciate the myriad precision techniques which can be used to prepare and present dishes favorable to a pleasant dining or drinking experience.

By way of example, and not limitation, an alternative method for precision wiping involves a user holding a roll in his or her hand, typically grasping the roll between their thumb and middle finger. The area grasped between the thumb and middle finger will typically land in the middle of the length of the fiber roll. This will allow ample length of product to extend far enough past the grasped area for a length of the roll to extend approximately equal to the length of the same hand's index finger when that finger is extended. Thus, a user will be able to apply digital pressure to the roll between the index finger and the plate or item being cleaned or polished. While holding the roll in the manner described above, a user can apply gentle pressure to the grasped roll while moving the roll across the area needing cleaning, polishing, or wiping. In some cases, where there is a large deposit of food or debris needing removal, the user can also rotate while moving the roll across the area. Such a technique facilitates more efficient removal of larger quantities of solids or wet solids. In some instances, a user may have the option to turn the roll around and use the second end of the roll to clean additional areas.

In some circumstances, absorbing excess fluids may be the primary reason for deployment of the invention. In such instances, units of the invention can be manipulated in the same way as described in the paragraph above. However, in these certain instances where absorption of fluid is the primary reason for use, a user may elect to hold the product by pinching the long end of the roll between the ends of their thumb and one or more fingers. In such instances, the user may want to hold the roll submerged in a liquid needing removal and allow time for the wicking process to occur before removing the product from the area. Because of the rapid wicking characteristics of the product, and in applications where accuracy is required without disturbing food that is not needing removal, the user may also elect to hold the roll more similarly to the way described in the precision wiping or polishing description. A user can simply discard each unit once the cleaning/wicking process is complete.

In certain instances, a user may want to use the flat end of the fiber roll or use the convergence of the flat end and length (or height in cylindrical measure) of the fiber roll for precision applications. Such precision applications include, but are not limited to, instances where tight spaces around foods prevent significant motion of the roll in polishing. In such circumstances, a user may elect to hold the roll in a manner similar to that of holding of a pencil. A user would hold the roll in the crux of their thumb, index finger, and middle finger. In this type of circumstance, a user may need to allow brief dwell time for wicking of liquids. The user may also wish to agitate the surface of the item being cleaned by moving the flat end of the fiber roll across the area in short circular, or back-and-forth strokes.

A user can fold units of the invention to achieve different results. On plates or small wares with imperfections requiring more pressure for cleaning, a user can fold the length of the roll in half to align both flat ends. In such instances, a user can hold the folded product in a downwards “U” shape, with the flat ends in contact with the surface of the plate requiring cleaning. The user would also use the thumb, index, and middle finger for this process. The user would then apply significant pressure to the plate and agitate the roll in a back and forth or circular motion. This use would be appropriate for stains or smears needing significant pressure for effective removal.

A user can fold units of the invention to polish glassware as well. For example, on drinking glasses, smudges or other residue may remain on the rim of a glass. For efficient cleaning of such glassware, a user can fold the product into a U shape, and then pinch the rim of the glass between the folded long ends of the roll. The user could then agitate the product and move in a manner which would remove the residue. Alternatively, a user can simply twist the mouthpiece of a glass while holding a folded unit around the rim of such a glass.

As referenced above, such methods begin with a chef, expediter, food-server or user receiving an item to be inspected before serving to a patron. Personnel can be trained to inspect and present plates of food or beverages meeting specific standards. Wait staff and front-of-house personnel can also carry individual units in a portable container to assist in providing visually acceptable dishes and beverages. Because the system for precision wiping of dinnerware, flatware and glassware is designed to be easy to use and easy to access, the cylindrically shaped fiber rolls having flat ends can provide an easy way for restaurant workers, bartenders, banquet servers, caterers, and any other hospitality sector worker to provide quick and easy cleaning of items which will be served to patrons.

It will be understood by persons skilled in the art that each block of the above referenced block diagrams and/or flowchart illustrations, and combinations of blocks in the block diagrams and/or flowchart illustration, can be implemented by numerous hospitality industry personnel. Such instructions can be used to train personnel to implement each step of the function/act specified in the flowchart and/or block diagram block or blocks.

Having fully described at least one embodiment of the system and method for the precision wiping of dinnerware, flatware and glassware, other equivalent or alternative methods of implementing such a system and method for the precision wiping of dinnerware, flatware and glassware according to the present invention will be apparent to those skilled in the art. Various aspects of the invention have been described above by way of illustration, and the specific embodiments disclosed are not intended to limit the invention to the particular forms disclosed. The particular implementation of the system and method for the precision wiping of dinnerware, flatware and glassware may vary depending upon the particular context or application. By way of example, and not limitation, the system and method for the precision wiping of dinnerware, flatware and glassware described in the foregoing was principally directed primarily to food presentation. However, similar techniques may instead be applied to other instances where such a system and method, such as bars or other hospitality industry settings, which implementations of the present invention are contemplated as within the scope of the present invention. In settings requiring a higher degree of sanitation, such as hospitals or assisted living centers, medically sterilized units could be employed. The invention is thus to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the following claims. It is to be further understood that not all the disclosed embodiments in the foregoing specification will necessarily satisfy or achieve each of the objects, advantages, or improvements described in the foregoing specification.

All the features disclosed in this specification, including any accompanying abstract and drawings, may be replaced by alternative features serving the same, equivalent or similar purpose, unless expressly stated otherwise. Thus, unless expressly stated otherwise, each feature disclosed is one example only of a generic series of equivalent or similar features.

Although specific features of the system and method for the precision wiping of dinnerware, flatware and glassware are shown in some drawings and not others, persons skilled in the art will understand that this is for convenience. Each feature may be combined with any or all of the other features in accordance with the invention. The words “including,” “comprising,” “having,” and “with” as used herein are to be interpreted broadly and comprehensively and are not limited to any physical interconnection. Claim elements and flowchart steps herein may have been numbered and/or lettered solely as an aid in readability and understanding. Any such numbering and lettering in itself is not intended to and should not be taken to indicate the ordering of elements and/or steps in the claims to be added at a later date.

Any amendment presented during the prosecution of the application for this patent is not a disclaimer of any claim element presented in the description or claims to be filed. Persons skilled in the art cannot reasonably be expected to draft a claim that would literally encompass each and every equivalent. 

What is claimed is:
 1. A food and beverage preparation and presentation system for the precision wiping of dinnerware, flatware and glassware in restaurants and bars comprising: a. one or more ergonomically sized, cylindrically shaped plant fiber rolls having flat ends; and b. a sanitary dispensing system for the one or more ergonomically sized, cylindrically shaped fiber rolls.
 2. The food and beverage preparation and presentation system of claim 1 wherein the fiber of one or more ergonomically sized, cylindrically shaped plant fiber rolls is prepared by processing a plant material into individual fibers wherein the said individual fibers are formed into sheets of flattened fibrous material having a specific density.
 3. The food and beverage preparation and presentation system of claim 3 wherein the one or more ergonomically sized, cylindrically shaped fiber rolls is prepared by rolling the flattened fibrous material having a specific density into a cylindrically shaped object having a specific diameter, a specific density, and uniform consistency throughout the said cylindrically shaped fiber rolls.
 4. The food and beverage preparation and presentation system of claim 4 wherein the cylindrically shaped fiber rolls are treated with a non-toxic material and dried so as to create a cylindrically shaped fiber roll that retains its shape when exposed to air, liquid or semisolid matter.
 5. The food and beverage preparation and presentation system of claim 5 wherein the ergonomically sized, cylindrically shaped fiber rolls having a specific diameter, a specific density, and uniform consistency throughout the said cylindrically shaped fiber roll is cut into sections having a specific length and having flat ends.
 6. The food and beverage preparation and presentation system of claim 6 wherein the sections having specific length and having flat ends are sanitized to restaurant standards and packaged into a sanitary, closable container capable of storing a plurality of ergonomically sized, cylindrically shaped plant fiber rolls having flat ends.
 1. d and beverage preparation and presentation system of claim 1 wherein the fiber is cotton.
 8. The food and beverage preparation and presentation system of claim 1 wherein the fiber is bamboo.
 9. The food and beverage preparation and presentation of claim 1 wherein the fiber is sugarcane.
 10. The food and beverage preparation and presentation of claim 1 wherein the fiber is kenaf.
 11. A method for food and beverage preparation and presentation using a food and beverage preparation system for the precision wiping specific areas of dinnerware, flatware and glassware in restaurants, bars, catering and banquets comprising one or more ergonomically shaped, cylindrically shaped fiber rolls having flat ends and a sanitary dispensing means for the said one or more cylindrically shaped fiber rolls comprising: a. removing one or more cylindrically shaped fiber rolls having flat ends from the said sanitary dispensing means; b. grasping and applying digital pressure to the one or more cylindrically shaped fiber rolls having flat ends in a manner conducive to precision wiping; c. wiping the specific area of a plate or piece of glassware; and d. discarding the one or more cylindrically shaped fiber rolls.
 12. The method of claim 11 wherein a user uses length of one or more cylindrically shaped fiber rolls having flat ends to wipe specific area of a plate or bowl or piece of glassware.
 13. The method of claim 12 wherein a user uses a flat end of one or more cylindrically shaped fiber rolls having flat ends to wipe specific area of a plate or bowl or piece of glassware.
 14. A method for food and beverage preparation and presentation using a food and beverage preparation system for precision wiping dinnerware, flatware and glassware in restaurants, bars, catering, and banquet service comprising one or more ergonomically shaped, cylindrically shaped fiber rolls having flat ends and a sanitary dispensing means for the said one or more cylindrically shaped fiber rolls comprising: a. removing one or more cylindrically shaped fiber rolls having flat ends from the said sanitary dispensing means; b. applying a specific liquid to the said one or more cylindrically shaped fiber rolls having flat ends; c. grasping and applying digital pressure to the one or more cylindrically shaped fiber rolls having flat ends in a manner conducive to precision wiping; d. wiping the specific area of a plate or piece of glassware; and e. discarding the one or more cylindrically shaped fiber rolls.
 15. The method of claim 15 wherein the liquid is water.
 16. The method of claim 15 wherein the liquid is an acetic acid and water-based solution.
 17. The method of claim 15 wherein the liquid is an ascorbic acid and water-based solution.
 18. The method of claim 15 wherein the liquid is an ethanol and water-based solution.
 19. The method of claim 15 wherein a user can use the length of one or more cylindrically shaped fiber rolls having flat ends to wipe specific area of a plate or bowl or piece of glassware.
 20. The method of claim 15 wherein a user can use the flat end of one or more cylindrically shaped fiber rolls having flat ends to wipe specific area of a plate or bowl or piece of glassware. 